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In a large mixing bowl, combine the softened butter, mustard, all-purpose flour, and salt. Add the finely chopped cheddar cheese to the bowl.

Begin mixing the ingredients with a sturdy spoon. Once partially combined, use your hands to gently bring the mixture together. Avoid kneading; the goal is to unite the ingredients until the flour hydrates from the butter and cheese, forming a cohesive dough ball.

Once the dough is formed, transfer it to a clean, lightly floured surface. Roll the dough into a cylindrical log, aiming for a diameter of approximately 1 1/2 to 1 3/4 inches.

Wrap the dough log tightly in plastic film. Place the wrapped dough in the refrigerator for a minimum of 15 minutes to allow it to firm up, which will make slicing easier.

After chilling, unwrap the dough log and place it on a cutting board. Using a sharp knife, slice the log into thin, round crackers, each about 1/16 to 1/8 inch thick.

Preheat your oven to 350°F. Arrange the sliced crackers on a baking sheet lined with parchment paper, ensuring there is about 1/2 inch of space between each piece to allow for even baking.

Bake for 12-15 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them as baking times can vary. Let cool completely on the baking sheet before serving.

In a large mixing bowl, combine the softened butter, mustard, all-purpose flour, and salt. Add the finely chopped cheddar cheese to the bowl.

Begin mixing the ingredients with a sturdy spoon. Once partially combined, use your hands to gently bring the mixture together. Avoid kneading; the goal is to unite the ingredients until the flour hydrates from the butter and cheese, forming a cohesive dough ball.

Once the dough is formed, transfer it to a clean, lightly floured surface. Roll the dough into a cylindrical log, aiming for a diameter of approximately 1 1/2 to 1 3/4 inches.

Wrap the dough log tightly in plastic film. Place the wrapped dough in the refrigerator for a minimum of 15 minutes to allow it to firm up, which will make slicing easier.

After chilling, unwrap the dough log and place it on a cutting board. Using a sharp knife, slice the log into thin, round crackers, each about 1/16 to 1/8 inch thick.

Preheat your oven to 350°F. Arrange the sliced crackers on a baking sheet lined with parchment paper, ensuring there is about 1/2 inch of space between each piece to allow for even baking.

Bake for 12-15 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them as baking times can vary. Let cool completely on the baking sheet before serving.